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Apple Pie Stuffed Cheesecake

A creamy, decadent cheesecake with a traditional apple pie filling stuffed in the center and topped with a brown sugar topping.
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Ingredients
  

For the Ingredients:

  • 2 cups graham cracker crumbs 
  • 7 tbsp. butter, melted
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 2 whole eggs
  • 1 egg yolk
  • ½ cup heavy cream
  • 2 tbsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 3 large apples, peeled and sliced
  • 1 tbsp. brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 tbsp. caramel sauce

For the Topping:

  • ¼ cup butter, softened
  • ½ cup all-purpose flour 
  • ½ cup brown sugar

Instructions
 

  • Pre-heat the oven to 350°F.
  • Melt butter and mix with graham cracker crumbs.
  • Press into a springform pan to create a crust.
  • Place in the pre-heated oven and bake 10 minutes; remove from oven and set aside; do not turn off the oven.
  • While crust is cooking, using a mixing bowl and an electric mixer, beat the cream cheese and sugar until smooth.
  • Add eggs, one at a time; add cream, flour and finally the vanilla; blend until smooth and well incorporated.
  • In a medium bowl, toss the apples with brown sugar, cinnamon and nutmeg.
  • Pour half the cream cheese mixture onto the crust in the springform pan.
  • Arrange apples on top, overlapping apples just a little bit and then top with remaining cream cheese mixture.
  • Place in the pre-heated oven and bake 40 minutes.
  • While cheesecake is cooking, using a small bowl, mix together all topping ingredients with a fork until crumbly.
  • After 40 minutes, remove cheesecake from the oven, top with topping mixture and then return to oven and bake 30 more minutes.
  • Remove from oven and allow to come to room temperature before refrigerating.
  • Refrigerate at least 2 hours before serving.
  • Drizzle with caramel sauce when serving.

Notes

Room temperature ingredients are important. If you want the best cheesecake, make sure everything is at room temperature.
Change up the crust a bit by using crushed gingersnap cookies instead of graham crackers.
For a thicker layer of apple pie filling in the cheesecake, double the apple mixture.
When the cheesecake starts to pull away from the sides, the cheesecake is done; the center will still appear to be a little jiggly and that is okay.